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Quiche: 8 of the best recipes of pies open
French flan quiche is one of the few dishes that you can eat cold and hot. It will "be liked" and during Breakfast, lunch and dinner. They can be happy to eat at home during family feasts and gatherings, and you can grab this pie for a PICNIC.
The story keisha has its origins in the 16th century, its inventors – the people of the French province of Lorraine. It went from there and the name of an open pie, quiche Lorraine (the French name for this province of Lorraine, it. Lothringen).
What is the classic French quiche? It is an open pie from minced dough, rich with butter, but because the crumbly and slightly salty. The basis for the filling of quiche make up the heavy cream, eggs and cheese. It is hard to imagine how many cooking options keisha exists today – classic with bacon, ONION, HERBS, vegetables, mushrooms, fish and even... with BERRIES!
MapReduce 8 best recipes open pies. Will experiment?
Quiche with sorrel, blue cheese and pepper
Ingredients:
250 g sifted flour
A pinch of salt
125 g chilled butter, grated on a coarse grater
Chilled 1 egg
3 tablespoons ice water
For the filling:
400 g of washed sorrel without stems
2 eggs
100 g of cheese with blue mold
1 large sweet red pepper
200 g heavy cream
2 tbsp. butter
Salt, freshly ground black pepper to taste
How to cook a quiche with sorrel, blue cheese and pepper:
1. For the dough: flour mixed with salt, add cereal oil, egg, water and salt (you can use a food processor with a nozzle with a knife). Roll into ball, wrap in cling film, to remove 1 hour in the refrigerator.
2. For the filling: 2 minutes, saute the sorrel in butter to make something like mashed potatoes, season with salt and pepper.
3. Roll out the dough to spread in shape with walls having to do punctures with a fork.
4. Sorrel puree and mix with cream and lightly beaten eggs, spread the mixture on the cake.
5. Pepper cut lengthwise, remove the seeds and membranes, cut into strips and put it on the sorrel. On top spread cheese, crumbled with a fork.
6. Bake pie 30 minutes at 180C.
7. Quiche with sorrel, blue cheese and pepper ready.
Bon appetit!
Kish in Italian with tomatoes, Basil and cheese
Ingredients:
300 g flour
150 g chilled butter, grated on a coarse grater
1 egg
8 tablespoons ice water
A pinch of salt
For the filling:
300 g of cherry tomatoes
300 ml double cream
2 chilled eggs
Bunch of green Basil
50 g grated Parmesan cheese
A little olive oil
Salt and pepper to taste
How to cook quiche in Italian with tomatoes, Basil and cheese:
1. For the dough: mix the butter with the sifted flour, water and slightly beaten egg, add salt. Roll into a ball, wrap with cling film and put into the refrigerator for 1 hour.
2. Preheat oven to temperature 180C. Roll the dough, spread into a round shape with edges, prick with a fork.
3. Tomatoes cut in half, put in another fireproof dish, season with salt and pepper, drizzle with oil. At the same time with the crust and bake 25 minutes.
4. While baked the cake and tomatoes to make the sauce: mix the beaten eggs and cream, season with salt, add chopped Basil.
5. Cake sprinkle half of the Parmesan cheese, put tomatoes, pour the egg and cream mixture, again sprinkle with remaining cheese. Bake for 20-25 minutes.
6. Serve the tart with fresh Basil leaves.
7. Kish in Italian with tomatoes, Basil and cheese ready.
Bon appetit!
Onion quiche
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
500 g small onions
2 eggs
300 ml double cream
150 g grated cheese (Cheddar)
1 tbsp butter
How to make onion quiche:
1. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
2. Onions cut into half rings, fry until Golden brown in butter.
3. Preheat oven to temperature 180C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
4. Mix beaten eggs, cream, half the grated cheese, add onion, season with salt and pepper. Put on the cake, sprinkle the top with remaining cheese. Bake for 20-25 minutes until Golden brown.
5. Onion quiche is ready.
Bon appetit!
Great quiche with young vegetables
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
100 g of young zucchini
85g green beans
85 g fresh green peas
A small beam tight green onions with white bulbs
300 ml of milk
1 1/2 tbsp flour
2 large eggs
100 g goat cheese
A few cherry tomatoes
2 tbsp. butter
Salt and pepper to taste
How to cook a great quiche with young vegetables:
1. ZUCCHINI cut into diagonally slices, beans and slice lengthwise in half, minced onion, cherry tomatoes cut into quarters.
2. In a saucepan heat the butter and fry for about 5 minutes beans, zucchini, peas and green onions. There also pour the milk and add the flour. Fry, stirring, until thick. To cool down a bit.
3. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
4. Preheat the oven to a temperature of 190C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
5. To the sauteed vegetables add the beaten eggs, fine salt, put on the cake. From above to lay out the quartered cherry tomatoes and slices of goat cheese. Bake for about 40 minutes.
6. Great quiche with young vegetables ready.
Bon appetit!
Quiche with leeks and mushrooms
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
4 stalks of leeks
250 g sliced mushrooms (champignons, oyster mushrooms)
2 eggs
300 ml double cream
150 grams of grated Gruyere cheese
2 tbsp. butter
How to cook a quiche with leeks and mushrooms:
1. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
2. Preheat the oven to a temperature of 190C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
3. In a saucepan heat the butter and fry until soft sliced leeks, increase the heat and add the mushrooms. To cool down a bit.
4. Beat the eggs, add to them the cream and the onion-mushroom mixture, half grated cheese, salt and pepper, spread the filling on the cake and sprinkle with remaining cheese.
5. Bake pie at 25-30 minutes.
6. Quiche with leeks and mushrooms is ready.
Bon appetit!
Quiche with figs and blue cheese
Ingredients:
For the dough:
300 g flour
180 g chilled butter
100 g ground walnuts
1/2 tsp salt
2 egg yolks
3 tablespoons ice water
For the filling:
3 eggs
2 tbsp. butter
400 g chopped shallots
1 1/2 tbsp of thyme leaves
200 g sour cream
200 ml whipped cream
140g blue cheese
3-4 figs, halved
How to cook a quiche with figs and blue cheese:
1. For the dough: place the flour, salt and diced butter in a food processor, mix pulse mode, add the walnuts. Whip the egg yolks with 3 tablespoons of water, add to the dough. Roll the dough, spread into a round shape and put into the refrigerator.
2. For the filling: melt the butter in a saucepan, fry the shallots until Golden brown, add thyme. A little cool.
3. Beat the eggs, mix with cream and sour cream, season with salt and pepper, add the crumbled cheese. Mix with the ONIONS.
4. Preheat oven to temperature 180C. The dough prick with a fork and bake for 30 minutes.
5. Fill the crust with filling, lay the top halves of FIGS cut up, sprinkle with thyme and bake for about 1 hour.
6. Quiche with figs and blue cheese ready.
Bon appetit!
Quiche with spinach and anchovies
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
150 g new potatoes
200 g young spinach
300 ml double cream
2 large eggs
A handful of grated Parmesan cheese
10 canned anchovies in olive oil
How to cook a quiche with spinach and anchovies:
1. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
2. Preheat the oven to a temperature of 190C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
3. Boil potatoes in their skins until polygonati, peel and cut into slices.
4. Place the spinach in the microwave for 2 minutes, cool slightly and slice.
5. Mix cream, egg, 2/3 of the cheese. Half the anchovies into small pieces and add to potatoes and spinach. Much pepper. The green filling is spread on the crust, pour the creamy mixture, sprinkle the whole anchovies and the remaining cheese.
6. Bake pie 40 minutes.
7. Quiche with spinach and anchovies is ready.
Bon appetit!
Quiche with raspberries, ricotta and almonds
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
300 g fresh raspberries
Small bunch of mint
200 g heavy cream
2 eggs
150 g unsalted ricotta cheese
A handful of almond flakes
1 tbsp liquid honey
How to cook a quiche with raspberries, ricotta, and almonds:
1. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
2. Preheat the oven to a temperature of 190C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
3. 3/4 of mint leaves chopped. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add HONEY.
4. On the cake evenly spread the raspberries, gently pour the creamy mixture and sprinkle almond flakes.
5. Bake the pie 35-40 minutes. When serving, garnish with fresh mint leaves.
6. Quiche with raspberries, ricotta, and almonds ready.
Bon appetit! published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: wmj.ru/eda/vkusnye-stati/francuzskiy-kish-10-luchshih-receptov-otkrytyh-pirogov/?snpage=3#content
The story keisha has its origins in the 16th century, its inventors – the people of the French province of Lorraine. It went from there and the name of an open pie, quiche Lorraine (the French name for this province of Lorraine, it. Lothringen).
What is the classic French quiche? It is an open pie from minced dough, rich with butter, but because the crumbly and slightly salty. The basis for the filling of quiche make up the heavy cream, eggs and cheese. It is hard to imagine how many cooking options keisha exists today – classic with bacon, ONION, HERBS, vegetables, mushrooms, fish and even... with BERRIES!
MapReduce 8 best recipes open pies. Will experiment?
Quiche with sorrel, blue cheese and pepper
Ingredients:
250 g sifted flour
A pinch of salt
125 g chilled butter, grated on a coarse grater
Chilled 1 egg
3 tablespoons ice water
For the filling:
400 g of washed sorrel without stems
2 eggs
100 g of cheese with blue mold
1 large sweet red pepper
200 g heavy cream
2 tbsp. butter
Salt, freshly ground black pepper to taste
How to cook a quiche with sorrel, blue cheese and pepper:
1. For the dough: flour mixed with salt, add cereal oil, egg, water and salt (you can use a food processor with a nozzle with a knife). Roll into ball, wrap in cling film, to remove 1 hour in the refrigerator.
2. For the filling: 2 minutes, saute the sorrel in butter to make something like mashed potatoes, season with salt and pepper.
3. Roll out the dough to spread in shape with walls having to do punctures with a fork.
4. Sorrel puree and mix with cream and lightly beaten eggs, spread the mixture on the cake.
5. Pepper cut lengthwise, remove the seeds and membranes, cut into strips and put it on the sorrel. On top spread cheese, crumbled with a fork.
6. Bake pie 30 minutes at 180C.
7. Quiche with sorrel, blue cheese and pepper ready.
Bon appetit!
Kish in Italian with tomatoes, Basil and cheese
Ingredients:
300 g flour
150 g chilled butter, grated on a coarse grater
1 egg
8 tablespoons ice water
A pinch of salt
For the filling:
300 g of cherry tomatoes
300 ml double cream
2 chilled eggs
Bunch of green Basil
50 g grated Parmesan cheese
A little olive oil
Salt and pepper to taste
How to cook quiche in Italian with tomatoes, Basil and cheese:
1. For the dough: mix the butter with the sifted flour, water and slightly beaten egg, add salt. Roll into a ball, wrap with cling film and put into the refrigerator for 1 hour.
2. Preheat oven to temperature 180C. Roll the dough, spread into a round shape with edges, prick with a fork.
3. Tomatoes cut in half, put in another fireproof dish, season with salt and pepper, drizzle with oil. At the same time with the crust and bake 25 minutes.
4. While baked the cake and tomatoes to make the sauce: mix the beaten eggs and cream, season with salt, add chopped Basil.
5. Cake sprinkle half of the Parmesan cheese, put tomatoes, pour the egg and cream mixture, again sprinkle with remaining cheese. Bake for 20-25 minutes.
6. Serve the tart with fresh Basil leaves.
7. Kish in Italian with tomatoes, Basil and cheese ready.
Bon appetit!
Onion quiche
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
500 g small onions
2 eggs
300 ml double cream
150 g grated cheese (Cheddar)
1 tbsp butter
How to make onion quiche:
1. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
2. Onions cut into half rings, fry until Golden brown in butter.
3. Preheat oven to temperature 180C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
4. Mix beaten eggs, cream, half the grated cheese, add onion, season with salt and pepper. Put on the cake, sprinkle the top with remaining cheese. Bake for 20-25 minutes until Golden brown.
5. Onion quiche is ready.
Bon appetit!
Great quiche with young vegetables
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
100 g of young zucchini
85g green beans
85 g fresh green peas
A small beam tight green onions with white bulbs
300 ml of milk
1 1/2 tbsp flour
2 large eggs
100 g goat cheese
A few cherry tomatoes
2 tbsp. butter
Salt and pepper to taste
How to cook a great quiche with young vegetables:
1. ZUCCHINI cut into diagonally slices, beans and slice lengthwise in half, minced onion, cherry tomatoes cut into quarters.
2. In a saucepan heat the butter and fry for about 5 minutes beans, zucchini, peas and green onions. There also pour the milk and add the flour. Fry, stirring, until thick. To cool down a bit.
3. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
4. Preheat the oven to a temperature of 190C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
5. To the sauteed vegetables add the beaten eggs, fine salt, put on the cake. From above to lay out the quartered cherry tomatoes and slices of goat cheese. Bake for about 40 minutes.
6. Great quiche with young vegetables ready.
Bon appetit!
Quiche with leeks and mushrooms
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
4 stalks of leeks
250 g sliced mushrooms (champignons, oyster mushrooms)
2 eggs
300 ml double cream
150 grams of grated Gruyere cheese
2 tbsp. butter
How to cook a quiche with leeks and mushrooms:
1. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
2. Preheat the oven to a temperature of 190C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
3. In a saucepan heat the butter and fry until soft sliced leeks, increase the heat and add the mushrooms. To cool down a bit.
4. Beat the eggs, add to them the cream and the onion-mushroom mixture, half grated cheese, salt and pepper, spread the filling on the cake and sprinkle with remaining cheese.
5. Bake pie at 25-30 minutes.
6. Quiche with leeks and mushrooms is ready.
Bon appetit!
Quiche with figs and blue cheese
Ingredients:
For the dough:
300 g flour
180 g chilled butter
100 g ground walnuts
1/2 tsp salt
2 egg yolks
3 tablespoons ice water
For the filling:
3 eggs
2 tbsp. butter
400 g chopped shallots
1 1/2 tbsp of thyme leaves
200 g sour cream
200 ml whipped cream
140g blue cheese
3-4 figs, halved
How to cook a quiche with figs and blue cheese:
1. For the dough: place the flour, salt and diced butter in a food processor, mix pulse mode, add the walnuts. Whip the egg yolks with 3 tablespoons of water, add to the dough. Roll the dough, spread into a round shape and put into the refrigerator.
2. For the filling: melt the butter in a saucepan, fry the shallots until Golden brown, add thyme. A little cool.
3. Beat the eggs, mix with cream and sour cream, season with salt and pepper, add the crumbled cheese. Mix with the ONIONS.
4. Preheat oven to temperature 180C. The dough prick with a fork and bake for 30 minutes.
5. Fill the crust with filling, lay the top halves of FIGS cut up, sprinkle with thyme and bake for about 1 hour.
6. Quiche with figs and blue cheese ready.
Bon appetit!
Quiche with spinach and anchovies
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
150 g new potatoes
200 g young spinach
300 ml double cream
2 large eggs
A handful of grated Parmesan cheese
10 canned anchovies in olive oil
How to cook a quiche with spinach and anchovies:
1. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
2. Preheat the oven to a temperature of 190C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
3. Boil potatoes in their skins until polygonati, peel and cut into slices.
4. Place the spinach in the microwave for 2 minutes, cool slightly and slice.
5. Mix cream, egg, 2/3 of the cheese. Half the anchovies into small pieces and add to potatoes and spinach. Much pepper. The green filling is spread on the crust, pour the creamy mixture, sprinkle the whole anchovies and the remaining cheese.
6. Bake pie 40 minutes.
7. Quiche with spinach and anchovies is ready.
Bon appetit!
Quiche with raspberries, ricotta and almonds
Ingredients:
For the dough:
280 g flour
140 g chilled butter, grated on a coarse grater
8 tablespoons ice water
For the filling:
300 g fresh raspberries
Small bunch of mint
200 g heavy cream
2 eggs
150 g unsalted ricotta cheese
A handful of almond flakes
1 tbsp liquid honey
How to cook a quiche with raspberries, ricotta, and almonds:
1. Quickly knead the dough, roll into a ball, wrap film and put 1 hour in the refrigerator.
2. Preheat the oven to a temperature of 190C. Roll out the dough, put into a form with edges, prick with a fork and bake for about 25 minutes.
3. 3/4 of mint leaves chopped. Mix beaten eggs, crumbled ricotta, cream and chopped mint, add HONEY.
4. On the cake evenly spread the raspberries, gently pour the creamy mixture and sprinkle almond flakes.
5. Bake the pie 35-40 minutes. When serving, garnish with fresh mint leaves.
6. Quiche with raspberries, ricotta, and almonds ready.
Bon appetit! published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: wmj.ru/eda/vkusnye-stati/francuzskiy-kish-10-luchshih-receptov-otkrytyh-pirogov/?snpage=3#content
